The reusing technology of guava peel, pulp and core for cookies elaboration

Abstract

The objective of this study was to develop highly nutritious cookies from flour made with guava peel, pulp and cores, obtained by drying and milling the different parts of the fruit, and to test the acceptance by potential consumers. The treatments contained flour made from guava peel, pulp and core in the following percentages: 5.0%, 10.0%, 15.0% and 20.0%. Sensory analysis was performed using a preference-ranking test. The experimental results were subjected to statistical analysis, which showed a preference for guava cookies with 5% peel and core flour. The cookies made with guava pulp flour showed no significant differences among the treatments. The analysis of fibers showed that all the cookies may be considered to have a large amount of fibers. Therefore, the use of residues from the guava juice and jam industries may be commercially viable in the production of cookies, including the previously unexplored possibility of using guava pulp in the development of a new product.

Uso de coprodutos agroindustriais na fabricação de biscoitos / Use of agroindustrial by-products in biscuit manufacturing

“…A análise de fibras mostrou que todos os cookies podem ser considerados como tendo uma grande quantidade de fibras. Portanto, o uso de resíduos das indústrias de suco de goiaba pode ser comercialmente viável na produção de biscoitos, incluindo a possibilidade de usar polpa de goiaba no desenvolvimento de um novo produto (VIANA et al, 2020) Resíduos de frutas e hortaliças do processamento de isotônico (20 a 35%) Doce e salgado Análises físico-químicas da farinha e dos biscoitos, e análise sensorial dos biscoitos…”